French Lentil and Vegetable Soup
★★★☆☆
Ingredients
- 1 pound French green lentils, picked over and rinsed (454 g)
- Boiling water
- 1/4 cup extra-virgin olive oil, plus more for serving (59.1 ml)
- 3 large onions, chopped
- 3 garlic cloves, minced
- 2 large leeks, white and light green parts only, chopped
- 1 Tbsp kosher salt (14.8 ml)
- 1 1/2 tsp freshly ground black pepper (7.4 ml)
- 1 Tbsp chopped fresh thyme (14.8 ml)
- 1 tsp ground cumin (4.9 ml)
- 8 celery ribs, diced
- 6 medium carrots, diced
- 3 quarts chicken stock or low-sodium broth
- 1/4 cup tomato paste (59.1 ml)
- 2 Tbsp dry red wine or red wine vinegar (29.6 ml)
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- In a large bowl, place lentils. Cover with boiling water and let stand for 15 minutes. Drain lentils and set aside.\n2. Heat olive oil in a large pot over medium heat. Add onions, garlic, leeks, salt, pepper, thyme, and cumin. Cook, stirring occasionally, until vegetables are tender, about 20 minutes. \n3. Add celery and carrots and cook until they begin to soften, about 10 minutes more.\n4. Add stock, tomato paste, and lentils to the pot. Bring to a boil. Reduce heat and simmer, uncovered, until lentils are tender, about 1 hour.\n5. Stir in red wine and season to taste with salt and pepper. Serve hot with a drizzle of olive oil and Parmesan cheese, if desired.
Wine Pairing: Bold Red (Malbec) — A forthright, gutsy red wine such as Malbec.